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Whole meat venison jerky
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<blockquote data-quote="Allen" data-source="post: 63781" data-attributes="member: 389"><p>Of the seasoning, yes. Don't do it with the cure or you run the risk of effing it up. </p><p></p><p>I have for years used both High Country and the Mountain seasoning packs. My experience is to get the best results to "wing it" with adding some extra stuff. In particular, I love the dry teriyaki seasoning packs, then after everything is fully covered in the teriyaki and cure, I liberally dose it with cayenne pepper and put it in glass or plastic bowls in the fridge for 24-48 hrs. Once it has set in the fridge, I smoke it to desired dryness.</p><p></p><p>I tend to do this in 12-15 pound batches, labor intensive to say the least but makes some of the best jerky I have ever eaten.</p><p></p><p>Note, this is for whole muscle cuts that I cut angling against the grain but almost never perpendicular to the grain.</p></blockquote><p></p>
[QUOTE="Allen, post: 63781, member: 389"] Of the seasoning, yes. Don't do it with the cure or you run the risk of effing it up. I have for years used both High Country and the Mountain seasoning packs. My experience is to get the best results to "wing it" with adding some extra stuff. In particular, I love the dry teriyaki seasoning packs, then after everything is fully covered in the teriyaki and cure, I liberally dose it with cayenne pepper and put it in glass or plastic bowls in the fridge for 24-48 hrs. Once it has set in the fridge, I smoke it to desired dryness. I tend to do this in 12-15 pound batches, labor intensive to say the least but makes some of the best jerky I have ever eaten. Note, this is for whole muscle cuts that I cut angling against the grain but almost never perpendicular to the grain. [/QUOTE]
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